Zesty Bean Pozole Soup is a vegetarian soup mixing red beans, hominy, poblanos and fire roasted tomatoes along with a salsa of your choice to create a flavor packed soup. This soup is packed with protein and very satisfying. It comes together quickly, for an easy meal option!
You guys have been asking for more soups and vegetarian recipes as we start 2019. Today I am excited to be combining both in this Zesty Bean Pozole Soup. It is packed with protein from the red beans and has incredible flavor.
This soup uses poblanos, fire roasted tomatoes and a salsa of your choice to create a soup you are going to be making time and time again.
There is something about the flavors of fresh Mexican ingredients, the hints of spice mixed with cheese and beans that warm my heart and make me happy.
If you are trying to add more plant based meals into your diet this soup is one to add to your rotation.
I love rotating this Pork Pozole with this Instant Pot Pork Chili Verde, Easy Pork Chili and this Slow Cooker Pork Pozole.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Vegetables: This soup uses red onion, poblano pepper and fire roasted tomatoes. You also can must use regular diced tomatoes.
- Beans: Red beans are the beans in this soup. Make sure to drain and rinse the beans before using.
- Salsa: Salsa is used to help flavor the soup. You can add any of your favorite store-bought salsa or you can use Homemade Salsa or this Tomatillo Salsa Verde.
- Cheese: Use your favorite cheese in this soup like pepper jack, cheddar cheese or colby jack cheese.
Ways to Modify this Soup
- Beans: You can use whatever beans you have on hand. I really enjoyed the red beans, since I rarely use them. Other beans that work well are black beans, kidney beans and white beans.
- Vegetables: I added poblanos to this soup, because I really love the flavor that it adds. If you don’t have poblanos, use whatever vegetables you want! Some options are bell peppers, jalapeños for heat, carrots or zucchini.
- Salsa: The main flavor of the soup actually comes from the salsa you use. Sometimes I will make a homemade salsa or even a salsa verde, other times I use whatever I have on hand. This is a good way to control the spice level of your soup. If you like soup that is extra spicy, go for a spicy salsa.
- Grain: Another great way to add texture and bulk up this soup is to add a grain. Try brown rice, quinoa or farro.
- Greens: Do you have extra greens on hand that you need to use up? Add a handful of kale, spinach or swiss chard to the soup towards the end of simmering.
How to Make this Bean Pozole Soup
Step 1: Sauté Vegetables: In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes. Add the red onion and poblano and continue to sauté for 5 minutes.
Step 2: Add remaining Ingredients: Add the fire roasted tomatoes, red beans, hominy, salsa, vegetable broth, oregano and simmer for 10 minutes, stirring occasionally.
Step 3: Simmer: In a small bowl whisk together the cream and the flour into smooth. Slowly whisk into the soup until incorporated. Continue to simmer the soup for another 15 minutes, or until the soup is thickened up. Add the 1/4 cup of shredded cheese and stir.
Serve the soup warm with the garnishes of your choice.
Storage Tips
Store the soup in an airtight container for up to 4 days. To reheat you can heat on the oven or in the microwave.
More Soup Recipes
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Zesty Bean Pozole Soup
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic , minced
- 1/2 red onion, diced
- 1 poblano pepper, seeds removed, diced
- 1 can fire roasted tomatoes
- 1 cup salsa , of your choice
- 1 can hominy, drained and rinsed {golden or white works fine}
- 2 cans red beans, drained and rinsed {or beans of your choice}
- 32 ounces vegetable broth
- 2 teaspoons oregano
- 1/2 cup half and half , or heavy whipping cream {you can use a different milk option for a less creamy option}
- 2 tablespoon flour
- 1/4 cup sharp cheddar cheese, shredded
Instructions
- In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes. Add the red onion and poblano and continue to sauté for 5 minutes.
- Add the fire roasted tomatoes, red beans, hominy, salsa, vegetable broth, oregano and simmer for 10 minutes, stirring occasionally.
- In a small bowl whisk together the cream and the flour into smooth. Slowly whisk into the soup until incorporated. Continue to simmer the soup for another 15 minutes, or until the soup is thickened up.
- Add the 1/4 cup of shredded cheese and stir. Serve the soup warm with the garnishes of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!
So when do the beans and hominy get added?
Sorry! When you add the fire roasted tomatoes. I just updated the recipe.
This turned out delicious and is full of flavor! Thanks for sharing the recipe!
So glad you liked it! I make this a lot now. I love it!